Nafisa Sekandari initially wrote Afghan Cuisine back in 2002 for personal reasons. After being frustrated with the constant phone calls to her mother for each recipe, Nafisa began collecting recipes from her mother as well as various family members, translated them to English, and standardized the measurements for the ingredients. This process took several years of collecting, standardizing, and then experimenting with each recipe to ensure authenticity. While living in Southern California, Nafisa had frequent “cook book” parties where various friends (Afghan and non-Afghan) would be invited to test out the recipes. During these parties, the idea of publishing the cookbook became a reality. Several friends expressed an interest in a book such as Afghan Cuisine and that’s how a personal project became a published cookbook.
Since the initial publication of Afghan Cuisine in 2002, thousands of individuals from around the world have purchased a copy.
The revised edition of Afghan Cuisine is unique because it includes traditional as well as non-traditional recipes and written in an easy to follow format making cooking Afghan food easy for even the most novice cook. Afghan Cuisine is not a traditional cookbook. There are many traditional Afghan cookbooks on the market but following those recipes can be very difficult for someone whose never had experience with cooking Afghan food. For this reason, great care has been taken to provide very simple and easy to follow instructions as well as short cuts and time saving tips. The ingredients used in Afghan cooking are full of health benefits, which are listed in the book as well.